Ideas for cooking chicken
- Sarah_G Jan 27, 2009 11:43 AM
I am looking for new ideas to cook chicken. Does anyone have any suggestions? I have whole chickens and chicken cutlets in my freezer and am pretty much tired of the usual boring baked chicken. Is there perhaps a stir fry or even a casserole recipe that anyone can suggest?
Chicken in a pot is great in winter and you can work with a whole chicken. It's basically a big soup -- you need the basics, celery, parsnip, carrot, onion, herbs. I use Mark Bittman's recipe from How to Cook Everything but I am sure you can find a recipe for chicken in a pot on epicurious. Another idea -- a thai green curry with chicken. Grab some green curry paste, coconut milk, fish sauce and some peppers and you're good to go. Super easy and tasty -- again, good recipes are all over the Web (and on the label of curry paste jars). Enjoy!
Where do I begin. Chicken pan seared, marinaded and grilled or broiled, baked shredded, roasted casserole. Tell me what you really would like best. Have hundreds ... literally of recipes. Do you like cheese or not, spice or not, casserole or grilled. Just let me know and I will post a few.
I will try to find the links later tonight or early tomorrow am. I have a fewcasseroles with lots of vegetables and some cheese. Good flavors and healthy.
NO pasta? No worries. Have a few great recipes with rice and I call Caribbean flavors, some fruit and a little heat some with black beans and lime, avacado, mango grilled outside or in. Also some easy glazes to bake which makes chicken taste totally different without being difficult. I'm short on time tonight, but will do in the am for you, promise. I'm a firm believer in easy flavors. Not like Sandra Lee, but I do believe some simple store bought items like natural jellies or some simple condiments can be used to make amazing flavors and simple transformations in food. Chicken with a white wine and honey glaze with fresh herbs. It takes regular white wine, some honey and herbs. Amazing flavor over Jasmine rice (right from your grocery store) Some fresh green beans with dried cranberries, thin sliced shallots, manderine oranges and pecans. Semi gourmet. Very inexpensive, unique, but everyday and very quick. Maybe not gourmet by any means, but healthy, accessible and easy to amek any night. Things like that is what I love.
Promise to get back with you on some recipes. You can email me too, but I will post tomorrow. firstname.lastname@example.org.
This is a very simple dish but is really tasty.
Chicken with white wine and a honey glaze:
I marinade the chicken in just a little olive oil 1/4 cup and a tablespoon of white wine vinegar, 1 tablespoon of orange juice or lemon will also work, salt and pepper. Marinade overnight all the better but even a couple of hours are fine. It just tenderizes the chicken a bit. I grill, inside out out but a pan saute works just fine. I use a combo of olive oil and butter to get a nice sear.
1 shallot and dice
1 teaspoon garlic
1/2 white wine
1/2 chicken broth or stock
3 tablespoons honey
1 teaspoon fresh tarragon
Salt and pepper to taste
1/2 teaspoon butter
Saute the shallot and garlic in butter till soft. Add the wine and reduce 3-4 minutes on medium, then add the broth, honey and seasoning. Drizzle over the grilled chicken. Sometimes I will garnish with fresh parsley and a fresh orange slice, which is a nice touch.
I like to serve it over a simple jasmine rice (right from your grocery store) and my favorite fresh green beans. I pan sautee in some butter along with a shallot and then add some dried cranberries a splash of chicken broth to hydrate the cranberries and then some mandarine oranges. Toss well to warm, remove from heat and add chopped pecans. Simple, quick and easy.
I will post these seperately so not too long. A couple of my originals, a couple I found on the web but changed over time. I apologize but I don't know where I first got them. Sometimes friends send them and over a few years they change so much, I don't know where they ever originated.
This is an oriental one.
About 3 cups of chicken cooked. I like to marinade in lemon juice, olive oil, salt and
pepper. You can also use a rotisserie chicken or just diced leftovers. Turkey
also works. Use whatever you have. Pan saute cool and dice works fine too.
2 cups fresh bean sprouts
1 cup celery diced
1 cup red pepper thin sliced
1 cup snow peas
1 cup sliced mushrooms
1 teaspoon minced garlic
4 scallions diced
1/8 cup cilantro fresh chopped
1/2 cup water chesnuts (sliced) just a can
Salt and pepper to taste
2 tablespoons soy sauce
1 1/4 cups mayonnaise
1/2 cup chicken broth
1 large package or a couple of cans of chow mein noodles.
Toasted almonds as a garnish
Mix everything except the chow mein noodles and almonds. Bake is a sprayed casserole dish (with Pam) and bake for 30-40 minutes on 350. The last few minutes top with the almonds and then serve over the chow mein noodles.
It is pretty generic but always got good reviews. Using fresh ingredients always to me helped make it more tasty.
This was a complete accident and his changed many times. I posted it on the web a couple of years ago and have seen multiple copies. All a bit different. I don't mind. I hope people just enjoy it. I had some leftover this and a little ham, a little cheese, a little veggie so this is what became. It is still a favorite of mine. COMFORT FOOD. Cheesy too!!
2 cups chicken, cooked and diced. Rotiserrie or cooked breasts. Anything works
1/2 lb ham. I usually just get a slice from the deli and dice or leftovers will work.
1 medium onion chopped
1 red pepper diced
1/2 green pepper diced
1 cup fresh mushrooms sliced (I like crimini)
3 cups cooked rice
1 cup shredded cheddar or colby I like sharp cheddar
1 cup shredded swiss cheese but I prefer gruyere
1/4 cup parmesan
1 tablespoon garlic minced
1 tablespoon fresh parsley chopped
Salt and pepper to taste
1 tablespoon butter
1 tablesoon flour
1 can chicken broth
1/2 cup white wine
Olive oil to saute
Saute the onion, peppers, mushrooms and garlic in a little olive over medium in a large pot. Once soft, 3-4 minutes, add the ham and chicken. Cook 4-5 minutes. Then add the butter till it melts and flour, salt and pepper and stir. Stir in the broth and white wine. Add the rice and combine well. Then put this in a 13x9 casserole dish or something of that size. Lightly greased or sprayed with pam. Top with the cheeses. I like to put 1/2 on and slightly poke so some of the cheese gets into the dish and they top with the rest.. I bake 20 minutes covered with foil at 350, then uncover to lightly brown for the last 5-10 minutes. It should be bubbling when done.
Yes, we probably have a roast chicken about every 10 days, and then I make stock when I've got several carcasses in the freezer. It's a quick dinner, and I usually have some condiments on hand that are nice with it - whether prune/pear compote, cranberry sauce, prune chutney or something else.